CN110432428A - 一种猴头菇五黑杂粮粉及其制备方法 - Google Patents
一种猴头菇五黑杂粮粉及其制备方法 Download PDFInfo
- Publication number
- CN110432428A CN110432428A CN201910809094.XA CN201910809094A CN110432428A CN 110432428 A CN110432428 A CN 110432428A CN 201910809094 A CN201910809094 A CN 201910809094A CN 110432428 A CN110432428 A CN 110432428A
- Authority
- CN
- China
- Prior art keywords
- black
- hericium erinaceus
- coarse cereals
- black coarse
- cereal powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 57
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 50
- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 50
- 239000000843 powder Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 18
- 241000233866 Fungi Species 0.000 claims abstract description 15
- 230000001580 bacterial effect Effects 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 10
- 240000001890 Ribes hudsonianum Species 0.000 claims abstract description 10
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims abstract description 10
- 235000001466 Ribes nigrum Nutrition 0.000 claims abstract description 10
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 10
- 235000019713 millet Nutrition 0.000 claims abstract description 10
- 239000000049 pigment Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 241000289669 Erinaceus europaeus Species 0.000 claims abstract 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 241000282693 Cercopithecidae Species 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 239000001963 growth medium Substances 0.000 abstract description 3
- 238000003556 assay Methods 0.000 abstract description 2
- 238000010563 solid-state fermentation Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 22
- 244000060234 Gmelina philippensis Species 0.000 description 12
- 230000000694 effects Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 241000577951 Hydnum Species 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
- HIMXGTXNXJYFGB-UHFFFAOYSA-N alloxan Chemical compound O=C1NC(=O)C(=O)C(=O)N1 HIMXGTXNXJYFGB-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 235000005770 birds nest Nutrition 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 231100000397 ulcer Toxicity 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 235000005765 wild carrot Nutrition 0.000 description 2
- 208000004300 Atrophic Gastritis Diseases 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000036495 Gastritis atrophic Diseases 0.000 description 1
- 241000123222 Hericium Species 0.000 description 1
- NEAPKZHDYMQZCB-UHFFFAOYSA-N N-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]ethyl]-2-oxo-3H-1,3-benzoxazole-6-carboxamide Chemical compound C1CN(CCN1CCNC(=O)C2=CC3=C(C=C2)NC(=O)O3)C4=CN=C(N=C4)NC5CC6=CC=CC=C6C5 NEAPKZHDYMQZCB-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- -1 al Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000016644 chronic atrophic gastritis Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 229940100688 oral solution Drugs 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提供了一种猴头菇五黑杂粮粉及其制备方法，所述方法包括如下步骤：(1)按重量百分比计，准备92～95％的五黑杂粮、5～8％的猴头菇菌种；所述五黑杂粮包括黑米、黑豆、黑芝麻、黑花生、黑小米；(2)将所述五黑杂粮浸泡1～6小时后沥干，调节pH值至6.5～7，加水至没过五黑杂粮后进行高压灭菌，冷却后在无菌条件下接入所述猴头菇菌种，在温度为20～28℃的恒温条件发酵培养20～35天；(3)破碎、干燥、粉碎即得该猴头菇五黑杂粮粉。本发明采用五黑杂粮为培养基然后接种猴头菇菌种进行固态发酵；具有产物含量高、发酵时间短的特点；很好地将猴头菇与五黑杂粮结合起来，具有独特的风味，且携带方便，易贮藏。
Description
技术领域
本发明涉及发酵技术领域，特别涉及一种猴头菇五黑杂粮粉及其制备方法。
背景技术
猴头菇又名猴头菌，只因外形酷似猴子的头而得名，猴头菇是中国传统文化中的名贵菜肴，与燕窝、熊掌、鱼翅齐名，是我国四大名菜之首，有“山珍猴头，海味燕窝”之称，是我国的国宴珍品，不但味道鲜美，还有很高的营养价值和药用价值。营养价值：猴头菇营养成分很高，每百克含蛋白质26.3克，是香菇的二倍，含有氨基酸多达17种。每百克猴头含脂肪4.2克，是名副其实的高蛋白、低脂肪食品，另外还富含各种维生素和无机盐。药用价值：(1)猴头菇有抗炎和抗溃疡的作用，临床证明可以治疗胃粘膜损伤、慢性萎缩性胃炎，具有健脾养胃、抗癌消炎，特别是消化道的各种炎症和溃疡，有修复的独特疗效；(2)猴头菇有降血糖的作用，能够对抗四氧嘧啶引起的高血糖，通过环磷酸腺苷，提高糖代谢酶的活性，让糖的氧化加快分解，而降低血糖；(3)猴头菇有抗肿瘤、抗氧化、抗衰老的作用，有清除人体自由基的能力，从而达到提高人体免疫功能的作用，有很强的抗氧化，抗肿瘤的作用，可以保肝护肝，延缓衰老；(4)猴头菇制成的药品中如“胃乐新”、“健胃灵”、猴头菌片、猴头浸膏、猴头口服液等用于治疗消化不良和消化道炎症溃疡等疾病。
黑米、黑豆、黑芝麻、黑花生、黑小米组成的五黑杂粮含有丰富的矿物质、维生素、叶绿素等特殊成分；含有抗氧化剂，能清除体内自由基，减少皮肤
皱纹，保持青春健美；它里面的多糖成分还可以促进骨骼、组织的生长和刺激造血功能再生的作用；它含有丰富的微量元素，能延缓人体衰老、降低血压、血脂和胆固醇。
随着生活水平的提高，人们对饮食质量要求越来越高。猴头菇作为高蛋白、低脂肪、多糖、多种氨基酸和多种维生素并存的健康食品，也越来越受人们的青睐。然而，目前猴头菇的食用方式较为单一，主要是作为菜品进行食用，其只适宜在餐桌上食用，不方便携带，而且其风味不够独特。猴头菇不易贮藏，为了将猴头菇的价值发挥，人们深受其扰。如何将五黑杂粮和猴头菇有效结合一起，成为亟待解决的技术问题。
发明内容
本发明的目的在于克服现有技术之缺陷，提供了一种猴头菇五黑杂粮粉及其制备方法，以五黑杂粮为基质，发酵产物中猴头菇菌丝生长速度快、具有生产周期短、产量高等特点；且很好地将猴头菇与五黑杂粮结合起来，具有独特的风味，且携带方便，易贮藏。
本发明这样实现：
本发明的目的之一在于提供一种猴头菇五黑杂粮粉的制备方法，所述方法包括如下步骤：
步骤1、按重量百分比计，准备92～95％的五黑杂粮、5～8％的猴头菇菌种；所述五黑杂粮包括黑米、黑豆、黑芝麻、黑花生、黑小米；
步骤2、将所述五黑杂粮浸泡后沥干，调节pH值至6.5～7，加水至没过五黑杂粮后进行高压灭菌，冷却后在无菌条件下接入所述猴头菇菌种，在温度为20～28℃的恒温条件发酵培养20～35天；
步骤3、破碎、干燥、粉碎即得该猴头菇五黑杂粮粉。
本发明的目的之二在于提供采用所述的制备方法得到的猴头菇五黑杂粮粉。
本发明具有以下有益效果：
1、本发明提供的一种猴头菇五黑杂粮粉的制备方法，采用五黑杂粮为培养基然后接种猴头菇菌种进行固态发酵，且本发明人进行大量的探索实验发现采用如下参数“pH值至6.5～7，进行高压灭菌；发酵培养温度为20～28℃”，具有产物含量高、发酵时间短的特点。
2、本发明提供的一种猴头菇五黑杂粮粉，很好地将猴头菇与五黑杂粮结合起来，具有独特的风味，且携带方便，易贮藏；营养成分更全面，养生养胃。
具体实施方式
实施例1
一种猴头菇五黑杂粮粉及其制备方法，所述制备方法包含以下步骤：
该实施例中步骤1中准备94重量份的五黑杂粮包括20份黑米、43份黑豆、12份黑芝麻、7份黑花生、12份黑小米；
6重量份的猴头菇菌种；
步骤2、将所述五黑杂粮浸泡1～6小时(常温下浸泡即可)后沥干，加柠檬酸或食醋调节pH值至6.8后，装入灭菌袋子进行高压灭菌，将灭菌好的培养基在无菌室冷却至25℃，在无菌条件下接入所述猴头菇菌种，在温度为25℃的恒温条件发酵培养30天；环境要求避光培养，室内湿度控制在60％～80％；
步骤3、破碎、干燥、粉碎即得该猴头菇五黑杂粮粉。
实施例2-实施例3
实施例2-实施例3的步骤2中pH值分别为6.5、7，其他培养条件均同实施例1。
实施例4-实施例8
实施例4-实施例8的步骤2中培养温度分别为20℃、22℃、24℃、26℃、28℃，其他培养条件均同实施例1。
实施例9-实施例13
实施例9-实施例13中发酵培养时间分别为20、22、24、26、35d，其他培养条件均同实施例1。
实施例14
该实施例中步骤1中准备92份的五黑杂粮：包括15份黑米、50份黑豆、10份黑芝麻、5份黑花生、12份黑小米；
8份的猴头菇菌种；所述份数均为重量份数；
其他步骤均同实施例1。
实施例15
准备95重量份的五黑杂粮：包括17份黑米、40份黑豆、15份黑芝麻、8份黑花生、15份黑小米；所述份数均为重量份数；
准备5重量份的猴头菇菌种；
其他步骤均同实施例1。
实施例16
该实施例中步骤1中准备93重量份的五黑杂粮包括25份黑米、35份黑豆、14份黑芝麻、10份黑花生、10份黑小米；
7重量份的猴头菇菌种；
其他步骤均同实施例1。
对比例1-对比例2
对比例1-对比例2的步骤2中pH值分别为6、7.5，其他培养条件均同实施例1。
对比例3-对比例4
对比例3-对比例4中的步骤2中发酵培养温度分别为18、30℃，其他培养条件均同实施例1。
对比例5-对比例7
对比例5-对比例7中的步骤2中发酵培养时间分别为0、10、40d，其他培养条件均同实施例1。
对比例8
该对比例不经过发酵，直接以95重量份数的五黑杂粮粉和10重量份数的猴头菇的比例，用搅拌机进行混合并搅拌均匀，之后包装入库在低温下储存。
实验例1
1、分别提取并统计实施例1-3以及对比例1-2所得的猴头菇五黑杂粮粉中猴头菇的平均含量如表1所示，猴头菇的平均含量即表示每1g五黑杂粮粉基质最后发酵培养的产物中含有多少g猴头菇。
表1
由表1可知，在其他条件相同的情况下，基质(五黑杂粮)的初始pH值为6.8时，所得猴头菇的平均含量最高。
2、分别提取并统计实施例4-8、实施例1以及对比例3-4所得的猴头菇五黑杂粮粉中猴头菇的平均含量如表2所示。
表2
由表2可知，在其他条件相同的情况下，发酵培养温度为25℃，所得猴头菇的平均含量最高。
3、分别提取并统计实施例9-13、实施例1以及对比例5-7所得的猴头菇五黑杂粮粉中猴头菇的平均含量如表3所示。
表3
由表3可知，在其他条件相同的情况下，发酵培养时间为30d，所得猴头菇的平均含量最高。
4、将实施例1、对比例8所得的猴头菇五黑杂粮粉全部转入超市进行销售并举行试吃活动，30个顾客均对实施例1、对比例8所得的猴头菇五黑杂粮粉进行试吃，并进行打分；评分标准如下：
香味：香味浓郁10分；香味一般5分；基本无香味0分；
鲜味：鲜味浓郁10分；鲜味一般5分；基本无鲜味0分；
结果：
实施例1所得的猴头菇五黑杂粮粉：(1)香味：28人打10分；2人打5分；(2)鲜味：29人打10分；1人打5分；
对比例8所得的猴头菇五黑杂粮粉：(1)香味：20人打10分；4分打5分；6人打0分；(2)鲜味：15人打10分；10分打5分；5人打0分；
将将实施例1、对比例8所得的猴头菇五黑杂粮粉的试吃平均分以及口感综合统计如表4所示。
表4
由表4可知，与对比例8相比，本实施例1的猴头菇五黑杂粮粉的香味、鲜味更加浓郁；风味更加独特：具有猴头菇与五黑杂粮结合的特殊风味，口感更好。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (10)
1.一种猴头菇五黑杂粮粉的制备方法，其特征在于，所述方法包括如下步骤：
步骤1、按重量百分比计，准备92～95％的五黑杂粮、5～8％的猴头菇菌种；所述五黑杂粮包括黑米、黑豆、黑芝麻、黑花生、黑小米；
步骤2、将所述五黑杂粮浸泡后沥干，调节pH值至6.5～7，加水至没过五黑杂粮后进行高压灭菌，冷却后在无菌条件下接入所述猴头菇菌种，在温度为20～28℃的恒温条件发酵培养20～35天；
步骤3、破碎、干燥、粉碎即得该猴头菇五黑杂粮粉。
2.如权利要求1所述的方法，其特征在于，所述步骤1中准备94％的五黑杂粮、6％的猴头菇菌种。
3.如权利要求1所述的方法，其特征在于，所述五黑杂粮按占总原料的重量百分比计包括15～25％黑米、35～50％黑豆、10～15％黑芝麻、5～10％黑花生、10～15％黑小米。
4.如权利要求1所述的方法，其特征在于，所述步骤1中所述五黑杂粮，按重量百分比数计包括20％黑米、43％黑豆、12％黑芝麻、7％黑花生、12％黑小米。
5.如权利要求1所述的方法，其特征在于，所述步骤2中浸泡1～6小时后沥干。
6.如权利要求1所述的方法，其特征在于，所述步骤2中高压灭菌后冷却至20～28℃在无菌条件下接入所述猴头菇菌种。
7.如权利要求1所述的方法，其特征在于，所述步骤2中加柠檬酸或食醋调节pH值。
8.如权利要求1所述的方法，其特征在于，所述步骤2中接入所述猴头菇菌种，在温度为25℃的恒温条件发酵培养30天。
9.如权利要求1所述的方法，其特征在于，所述步骤3中，用破碎机打散后晒干或者烘干，再进行粉碎即可。
10.一种采用权利要求1-9任一所述的制备方法得到的猴头菇五黑杂粮粉。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910809094.XA CN110432428A (zh) | 2019-08-29 | 2019-08-29 | 一种猴头菇五黑杂粮粉及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910809094.XA CN110432428A (zh) | 2019-08-29 | 2019-08-29 | 一种猴头菇五黑杂粮粉及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110432428A true CN110432428A (zh) | 2019-11-12 |
Family
ID=68438398
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910809094.XA Pending CN110432428A (zh) | 2019-08-29 | 2019-08-29 | 一种猴头菇五黑杂粮粉及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110432428A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771784A (zh) * | 2019-11-22 | 2020-02-11 | 冯亚东 | 一种婴儿养胃米粉及其制备方法 |
| CN112106980A (zh) * | 2020-09-10 | 2020-12-22 | 浙江优嘿嘿食品有限公司 | 富硒猴头菇黑米粉及其制备方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248869A (zh) * | 2008-04-09 | 2008-08-27 | 李勇 | 用食用菌菌丝体或子实体制备保健食品的方法 |
| CN104473056A (zh) * | 2014-11-18 | 2015-04-01 | 凌爱秋 | 一种猴头菇米的制备方法 |
| CN108294298A (zh) * | 2017-08-22 | 2018-07-20 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种利用食用菌固体发酵菌质制备营养代餐粉的方法 |
| CN108771116A (zh) * | 2018-05-22 | 2018-11-09 | 王长虹 | 一种多功能复合大米的加工方法 |
| CN109170544A (zh) * | 2018-10-16 | 2019-01-11 | 汉中三道中瑞生态农业科技有限公司 | 一种猴头菇菌粮粉的制备方法及其应用 |
-
2019
- 2019-08-29 CN CN201910809094.XA patent/CN110432428A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248869A (zh) * | 2008-04-09 | 2008-08-27 | 李勇 | 用食用菌菌丝体或子实体制备保健食品的方法 |
| CN104473056A (zh) * | 2014-11-18 | 2015-04-01 | 凌爱秋 | 一种猴头菇米的制备方法 |
| CN108294298A (zh) * | 2017-08-22 | 2018-07-20 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种利用食用菌固体发酵菌质制备营养代餐粉的方法 |
| CN108771116A (zh) * | 2018-05-22 | 2018-11-09 | 王长虹 | 一种多功能复合大米的加工方法 |
| CN109170544A (zh) * | 2018-10-16 | 2019-01-11 | 汉中三道中瑞生态农业科技有限公司 | 一种猴头菇菌粮粉的制备方法及其应用 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771784A (zh) * | 2019-11-22 | 2020-02-11 | 冯亚东 | 一种婴儿养胃米粉及其制备方法 |
| CN112106980A (zh) * | 2020-09-10 | 2020-12-22 | 浙江优嘿嘿食品有限公司 | 富硒猴头菇黑米粉及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101177245B1 (ko) | 발효 현미 미강을 함유하는 건강 보조 식품 및 그 제조방법 | |
| CN105167072A (zh) | 一种功能性枸杞酵素及其制品的生产方法 | |
| CN106937709A (zh) | 一种护肤亮毛的天然犬粮组合物及其制备方法 | |
| CN110432428A (zh) | 一种猴头菇五黑杂粮粉及其制备方法 | |
| KR20040063690A (ko) | 기능성 술 | |
| KR102054125B1 (ko) | 저온숙성마늘 제조방법 및 상기 방법으로 제조된 저온숙성마늘의 추출물을 유효성분으로 함유하는 피로개선용 조성물 | |
| WO2007007994A1 (en) | Food composition for improving liver function comprising a lonicera caerulea l. var. edulis extract | |
| KR20040063693A (ko) | 기능성 유제품 | |
| CN105249257A (zh) | 一种具有降压降脂功能的山野菜鹅肥肝丸子及其制备方法 | |
| CN110463908A (zh) | 一种猴头菇阴米粉及其制备方法 | |
| KR20060107217A (ko) | 홍국균 추출물을 함유하는 빵과 떡 | |
| KR20010087699A (ko) | 감마-아미노낙산의 함량이 높은 동충하초의 재배방법 | |
| CN108293602A (zh) | 一种木耳培养料及木耳培养方法 | |
| KR20040063709A (ko) | 기능성 선식분말식품 | |
| KR20230158925A (ko) | 농산물을 이용한 기능성 건강식품 | |
| TR2021008048A2 (tr) | Arı Ürünleri ile Zenginleştirilmiş, Filizlendirilmiş Karabuğdaylı Granola Bar ve Üretim Yöntemi | |
| KR20040063705A (ko) | 기능성 껌 | |
| KR20040063701A (ko) | 기능성 두부 | |
| KR20210127146A (ko) | 생체내 기능 성분을 포함하는 즈이나를 식물체의 형태로 이용하는 경구 조성물 | |
| KR20040063681A (ko) | 기능성 김치 | |
| KR20210073110A (ko) | 굼벵이와 비타민 c를 혼합한 간손상 개선용 굼벵이 건강보조식품 제조방법 | |
| KR20200086042A (ko) | 모시잎을 포함하는 호떡 및 그의 제조방법 | |
| KR20040063679A (ko) | 기능성 담배 | |
| KR20040063702A (ko) | 기능성 이유식 | |
| KR20040063722A (ko) | 기능성 다류 분말차 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191112 |
|
| RJ01 | Rejection of invention patent application after publication |